lemon syrup cake.

there is nothing like a cake that has 4 ingredients... and there is something so deeply sating about zesting 4 lemons & then juicing them... using all of them.....YES! can i hear an amen! i know.. it's just a lemon cake for the kitchens sake..but no, it's not.. this cake is something special... you will see... this great find is from eat drink live by fran warde. also - this tarty sweet desert is great for tea time, morning with tea or after a meal with a tea ;) i mean... this is the way i like to pack & design my clothing too! it can be for daytime, nightime or sleep....just like this cake! it's simple, efficient AND it's in season... love it.

lemon syrup cake:

1 cup (2 sticks) butter (organic unsalted)
1 1/4 cup sugar (organic cane)
4 eggs
grated zest of 4 lemons (meyers are the best)
1 2/3 cup flour (yes.. organic.. you got it)

lemon syrup:

juice of 4 lemons
3/4 cup sugar

get a loaf pan or 8" cake pan....butter it so it's ready to go. preheat convection bake 400 ...or just plain ol' bake is great too. cream the butter & sugar in a large mixing bowl until light & fluffy... 3 - 4 minutes...add 1 egg at a time..using a metal spoon.. fold in zest & flour... place in pan... put in the oven...30 minutes or so... do toothpick or skewer test... let cool in pan 5 minutes... then turn out onto a plate.. to make syrup, put juice and sugar in a pan. heat it up until sugar has melter... fork the cake with tons of holes.. pour syrup all over and allow to soak in. eat with tea! see you in the kitchenxxx

**the cake in the photo was in a 9" pan that is why it's so thin.. if you like that.. use a 9" panxxx